Effect of radiation processing followed by cooking on the nutritional value of white bean (Phaseolus vulgaris L)‎ seeds

الملخص EN

The present study was carried out to evaluate the effect of gamma irradiation processing alone or in combination with cooking on the nutritional quality of white bean seeds.

The seeds were treated with gamma irradiation at dose levels of 1.0, 1.5 and 2.0 kGy.

The nutritive value of treated seeds was measured in terms of crude protein content, mineral content and antinutritional factors; tannin and phytic acid contents.

Obtained results revealed that radiation alone or in combination with cooking have slight effect on crude protein as well as mineral content, P, Fe and Na.

On the other hand, the treatments caused significant (P<0.05) reduction in tannin and phytic acid contents.

The results indicated that gamma irradiation alone or in combination with cooking might improve the nutritive quality of white bean seed.